Tuscan chicken is a creamy chicken dish, featuring chicken cooked in a rich sauce typically made with cream, Parmesan cheese, sun-dried tomatoes, garlic, and spinach. It's known for being flavourful and comforting, and is can be served with pasta, potatoes, or bread to soak up the delicious sauce.
Mary Berry's sought-after Tuscan Chicken recipe has earned the culinary icon more than 180 five-star ratings on Good Food, making it an undeniable hit for dinner tables across Britain. As stated in the notes of the recipe: "Based on a classic creamy chicken dish, Tuscan chicken is one of Mary Berry's favourites when she needs an easy supper. It's lovely served with potatoes, rice or pasta." The dish is a quick and easy midweek meal option, and the whole meal can be rustled up in 30 minutes.
Ingredients:
- Two tablespoons of plain flour
- Two teaspoons of paprika
- Two tablespoons of olive oil
- One generously sized onion, finely chopped
- One ample red pepper, deprived of seeds and finely chopped
- Two garlic cloves, well crushed
- Two teaspoons of tomato puree
- 30g of sun-blushed tomatoes, roughly chopped
- 150ml of white wine
- 150ml of chicken stock
- 150ml of double cream
- 150g of baby spinach leaves
- 55g of Parmesan cheese, grated to perfection
- Salt and black pepper to season
Method:
Warm the oil in a robust, deep frying pan over a high flame and introduce the chicken, sizzling it away for four minutes each side until it presents a browned and pleasingly crisp exterior. Temporarily bid farewell to the chicken as you set it aside.
Host the onion and pepper in the same uncleaned pan and allow them to mingle for about five minutes over a more subdued heat until they soften - add a dash more oil if they seem parched. Welcome the garlic into the mix with a quick stir and cook-off for half a minute longer.
Regale the concoction with a mix-in of the tomato puree, tomatoes, wine, and stock and then elevate the mixture to a rousing boil.
Reintroduce the chicken to this bubbling medley along with any lounging juices. Seal the fellowship with a lid, dial down the heat, and let the symphony simmer gently for around 30 glorious minutes.
Incorporate the cream and spinach, stirring until it wilts. Then, take it off the heat, sprinkle with Parmesan and serve whilst it's still steaming hot.
